Budget-Friendly Pork Tongue Aspic

A delicious cold appetizer for any occasion. Pork tongue aspic can be made for a holiday or just for a family dinner. Unlike jellied beef tongue, this option is more budget-friendly, but also very tasty and healthy.
cook time: 6h
Miles Denholm
Budget-Friendly Pork Tongue Aspic

Nutrition Facts (per serving)

141
Calories
9g
Fat
2g
Carbs
14g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Pepper to taste
Bay leaf 1 pc
Carrot 1 pc
Gelatin 10 g
Allspice to taste
Pork tongue 2 pc

Recipe instructions

Step 1

Step 1
How to make aspic from pork tongue with gelatin? Prepare the indicated products. It is better to take the tongue fresh, not frozen. If this is not possible, then the frozen tongue must first be thawed by leaving it in the refrigerator overnight. I use salt with the addition of dry herbs. I have gelatin powder. You can use gelatin with seasonings for aspic.

Step 2

Step 2
Rinse the pork tongue well under running water, place in a saucepan and cover with cold water. Bring the water to a boil over high heat and drain, rinsing the tongues under running water. Pour fresh, clean water and place the pan on the fire, bring to a boil again, descaling if there is any. Add peeled carrots and onions, bay leaf, pepper and salt. Cook the tongue over medium heat until tender, about two hours. The broth should be salty and tasty.

Step 3

Step 3
The finished tongue should be soft. Remove it from the broth and place it in cold water. Thanks to this, you can easily remove the skin from it. Cut the peeled tongue into portions or as desired. Here it’s a matter of taste, who likes which aspic, but tongue aspic is most often made without cutting it finely.

Step 4

Step 4
Dissolve gelatin in 0.5 liters of hot broth, stirring constantly so that there are no undissolved pieces left. There are different types of gelatin sold, so you need to first read the instructions on the package. If you gel the finished broth, it does not always turn out transparent. Therefore, to prepare aspic from the tongue, you can use a ready-made dry mixture. In this case, the gelling liquid is prepared in water and will be transparent.

Step 5

Step 5
Place random pieces of tongue into a selected deep bowl for aspic. If desired, add boiled carrots, peas, olives. Fill your tongue with the prepared liquid. If you want to decorate a dish with fresh parsley, then you need to fill the aspic with liquid in stages: first fill the tongue halfway, put it in the cold, then take out and place parsley leaves on the already set liquid, pour in the remaining liquid and remove it to set completely.

Step 6

Step 6
As soon as the broth with gelatin has hardened, the aspic can be served. Most often, jellied tongue is a festive dish, but we must remember that while showing off on the table, it can cease to be jellied: at room temperature it will melt. Bon appetit!

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